This summer I planted about 20 squash plants of varying cultivars. So far my yield of squash has been unimpressive, but they have given me lots of lovely yellow squash blossoms. I recently heard about eating these beautiful flowers and thought it would be fun to try. Although squash isn’t necessarily the first thing that comes to mind when you think of Mexican food, it’s actually quite common in traditional Mexican cuisine and both the flowers and fruits are used. With that in mind, I decided to cook them in a simple quesadilla with jalapeño cheese and fresh cilantro.

This salad is one of my favorite summer sides. It has the flavors of a typical Italian pasta salad without the pasta. I like it because it’s lighter and lower in carbs without being short on flavor. It’s also quicker to make and eliminates the need to boil water on a hot summer day. The trick is letting the veggies marinate in the dressing for a few hours before serving. You can make this up to 36 hours before serving. It’s great for potlucks, barbecues, or ordinary weeknights.

There’s a chance I went overboard and bought six kinds of basil at the spring plant sale… so, pesto anyone? Here’s a handy way to enjoy Thai Basil that pairs well with light summer stir-frys. It’s also Paleo and Whole30 compliant for those interested.